{
  "url": "https://openlegislation.uk/eu-regulation-2013-1135/annex-II/division-Consolidated/division-3/division-3.2",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1135/annex-II/division-Consolidated/division-3/division-3.2.json",
  "legislation": "eur/2013/1135",
  "legislation_title": "Commission Implementing Regulation (EU) No 1135/2013 of 7 November 2013 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Prosciutto Toscano (PDO))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-1135",
  "path": "annex/II/division/Consolidated/division/3/division/3.2",
  "kind": "division",
  "number": "3.2",
  "heading": "Description of product to which the name in (1) applies",
  "text": "When released for consumption, ‘Prosciutto Toscano’ has the following physical, organoleptic, chemical and physico-chemical characteristics: the top is rounded owing to the presence of a ridge of meat which extrudes no more than 8 cm beyond the end of the femur; the weight is about 8-9 kg but never less than 7,5 kg; when sliced open, the product reveals pale red to bright red meat with little fat infiltration in the muscle tissue; pure white subcutaneous fat with slight pink streaks, compact, with no lines separating the layers and firmly attached to the surface of the muscle. ‘Prosciutto Toscano’ may be released for consumption within a maximum period of 30 months after the start of processing the fresh legs. ‘Prosciutto Toscano’ may also be marketed boned, in portions, i.e. cut up into pieces of varying shape and weight, or in slices.\n‘Prosciutto Toscano’ has a delicate taste, typically savoury, with a characteristic fragrant aroma as a result of the traditional methods of processing and ageing.\nThe physico-chemical characteristics are as follows:\nSalt (expressed as NaCl)\n%\nmax. 8,3\nMuscle moisture content\n%\nmax. 61,0\nProtein breakdown index\n%\nmax. 30,0",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2013/1135/annex/II/division/Consolidated/division/3/division/3.2",
    "retrieved_at": "2026-11-01T14:48:14.922165+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}